U of I breeds potato chips

A new breeding program is being coordinated to create new varieties of potato chips.  The University of Idaho has been chosen to participate in the breeding program funded by regional potato chip processors. The aim of the program is to produce a new variety of potatoes in less time than similar programs across the country. The program will also attempt to reduce acrylamide, a substance produced when cooking foods high in starch and has been linked to cancer. It is also hoped that the potatoes produced will be more disease resistant, have less color variety and internal bruising. It is predicted that the breeding program could compete with current high-level breeding programs, including Frito-Lay.